Description
Minestrone Soup is a vibrant, nourishing dish featuring fresh vegetables and beans simmered in a flavorful broth. Perfect for any gathering or cozy night in!
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 2 cups fresh spinach or kale
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in zucchini and canned tomatoes (with juice); cook for another 5 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and let simmer for approximately 20 minutes.
- Add kidney beans and ditalini pasta; cook according to pasta package instructions (about 10 minutes).
- Fold in spinach or kale along with basil and oregano; season with salt and pepper before serving.
Notes
- Feel free to substitute seasonal vegetables based on availability.
- For a gluten-free option, swap ditalini pasta for quinoa.
- A splash of lemon juice at the end brightens the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg